Jerk Chicken

Jerk Chicken is one of Jamaica’s great contributions to the culinary world. While the marinade has a bunch of ingredients, it’s relatively easy to make, and it’s great. You’ll need to marinate the chicken for a bit to infuse the jerk seasoning and either make this on a grill or in the oven.

Ingredients

MAKES 8 SERVINGS

3 tablespoons dark rum

2 tablespoons water

1/2 cup malt vinegar

10 green onions, chopped

4 garlic cloves, peeled, chopped

2 tablespoons dried thyme

2 Scotch bonnet chiles or habanero chiles with seeds, chopped

2 tablespoons vegetable oil

4 teaspoons ground allspice

4 teaspoons ground ginger

4 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dark brown sugar

1 cup ketchup

3 tablespoons soy sauce

2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry

1/2 cup fresh lime juice

Preparation

Boil rum and 2 tablespoons water in small saucepan for 3 minutes.

Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. DO AHEAD Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.

Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.